Cooking with fresh fruits, vegetables, beans, nuts, seeds and grains. Never any meat!

Monday, March 25, 2013

Vegan Sloppy Joes

Update - Saturday, March 30

I prepared this dish for my family with a couple of adjustments. Initially the dish was just a little bland. So, I added a couple shakes of garlic salt. That helped considerably. The other thing is that it was just too spicy for my taste. The next time I cook this dish I will use just 1/4 tsp. of Chipotle Chile powder.

The texture was consistent with traditional sloppy joe, and the shredded red cabbage gave it a nice crunch and freshness.

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

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About Me

I am currently enrolled as a graduate student at Mount St. Joseph University pursuing a Masters in Art Education. I also hold a Bachelor of fine Arts Degree from that same University. Although primarily trained as a painter, I create works from found objects, altered books, textiles, jewelry and a variety of crafts.